Hans-Harald Reber presides over the stove at this 19th-century country house, one of Schwäbisch Hall’s Michelin-starred haunts. He puts an imaginative spin on seasonal, regional numbers such as local venison with chanterelles and parsley root Spätzle (egg noodles), and suckling pig cooked two ways with plum jus and sweet-potato cream. Vegetarians are also well catered for.
Dine in the chestnut-shaded garden in summer.
See the website for details of cookery courses.